Besan Laddoo and Boorelu

Hello friends,


Here is another entry of mine for JIHVA - Wedding Feasts event hosted by Priya and originally started by Indira's Jihva for Ingredients post. , because this is a must in our marriages in Rajasthan. How can you do any festival without a besan laddoo. Hmm... never though.. lol...


Besan Laddoo - बेसन लड्डू (Chick Pea Flour Sweet Balls)

Ingredients
Besan (Chick Pea Flour) - 2 cups
Ghee (Clarified Butter) - 1/2 cup
Cheeni (Sugar) - 1 cup
Kaju (Cahswes) - to garnish (broken in half)
Preparation

• Add ghee in a wide pan and let it get hot.
• Add besan and fry it till nice aroma starts coming from it, it should become very light brown. Keep stirring it continuously.
• Take it off from gas and let it cool down just enough to be able to handle in your palms.
• Add sugar, mix well and make desired shaped balls from it.
• Add a broken half of cashew in the middle of the laddo.

Serving
Serve them as a dessert any day of the year.


I am also reposting one of my other old posts of Boorelu which is a must in any Andhra weddings (I am sure all Andhrites will agree) for JIHVA - Wedding Feasts event.

Boorelu (बूरेलु) - Moong Dal and Coconut Laddu

Ingredients
Moong Dal - 1 cup
Sugar - 1.25 cup
Shredded Coconut - 1 cup
Ilaichi (Cardamon) - 3-4 (in powder form)
Wheat Flour - 1 cup
Salt - as per taste
Oil - 3 tsp
Preparation

• Wash and soak moong dal for 4 hours
• Grind soaked dal (don't add lot of water as dal has already soaked a lot of water)
• Add 1/2 tsp of salt, oil to the ground dal and mix well. The consistency should be that of idli batter
• Now, take your idli moulds and make idlis out of the batter
• While idlis are hot, grind them to a pulp with no lumps.
• Now, in another pan, take 3/4 cup water, heat it
• Add sugar, ilaichi, coconut and ground idli pulp. 
• Simmer and keep mixing till it is of chapati dough consistency.
• Remove from fire and let it cool down just lightly, don't cool it down all the way. 
• Grease your palms and Make lemon size balls out of it.
• Now, take flour in a bowl, add 1 tsp of salt, water and mix it to a poting consistency (enough to coat moong dal balls)
• Heat oil in a kadahi till
• Dip each moong dal ball in flour mix and deep fry them till they are golden brown
• Take them on paper towel to drain excell oil

Serving
Just enjoy it anytime with anything. You can eat it as a snack or a dessert.


That's all for now. Take care till next post.